"Repete" Zucchini On Taragana Polenta

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   Cook 300 g of polenta in 1 liter of salty water for 45 minutes, steering constantly so it will not burn. When it is done you mix in butter and cheese, our polenta in a square tin and cool down. Meanwhile cut zucchini to ribbons, marinated them in olive oil, sold and paper. Roast the pine nuts with some fresh thyme. Cut polenta on triangles, put them in hot oven to roast, so it will get hot and soft again. Served toped with zucchini, pine nuts and Thyme.

* Per serving · 4 servings · Values may vary.

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